Travels, trials, and triumphs & other foodie curiosities.

Tuna steak kabobs

Juicy, tasty, healthy, and – best of all – quick, tuna steak kabobs don’t require an outdoor grill. Just stir together some olive oil, lime juice, and Dijon mustard for a tangy-spicy marinade and load up some kabob skewers for just a few minutes under the broiler.

Tuna steak kabobs, or use your favorite fish, is a fast go-to dinner for a busy weekday night.

Serve along side rice, pasta, or some butternut squash flavored with butter and brown sugar. (Tip: If you don’t have time to roast the squash simply halve a butternut squash, scoop out the seeds, cover in plastic and cook in the microwave for 8 minutes. By the time the kabobs are finished you can scoop out the tender squash and serve.)

Whisk together the ingredients for the marinade. Pour over the tuna cubes in a nonreactive (glass) dish, cover, and refrigerate for 10 minutes. Turn to coat cubes and refrigerate for an additional 5-10 minutes. (Tip: If you are using bamboo skewers, soak these in water while the fish is marinading so they don’t burn in the oven!)

Preheat the boiler.

Assemble the kabobs by threading a cherry tomato, tuna cube, green pepper, red pepper, and onion layer. Repeat until the kabob is full, finishing with a cherry tomato. Brush the kabob with any remaining marinade and place on a foil covered baking pan under the broiler for about 3 minutes.

Turn the kabobs, brush with marinade, and broil an additional few minutes until the fish is no longer translucent and the vegetables are crisp-tender.

These look great and easy! Do you ever have trouble with the marinade burning under the broiler? I also like the squash pairing. I’m going to try making butternut squash myself for the first time very soon.